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80 g (1 small) cucumber
200 g (1 small) yambean
300 g bean sprouts
2 pieces hard beancurd (taukua)
4 pieces gneow chu chee*
4 pieces hae chee**
100 g jellyfish, soaked
Sauce:
300 g sweet potato
10 g (1 slice) galangal, pounded finely
2 tablespoons chili boh (ground dried
chilies)
5 tablespoons plum sauce
250 ml (1 cup) water
*Ngeow Chu Chee:
150 g small shrimps
75 g flour
½ teaspoon baking powder
4 teaspoons water
½ teaspoon cooking oil
¼ teaspoon salt and pepper
**Hae Chee (prawn fritters):
200 g small shrimps
50 g rice flour
50 g flour
½ teaspoon bicarbonate of soda (or a
pinch of kapur)
4 tablespoons water
1 tablespoon cooking oil
¼ teaspoon salt and pepper
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Method:
Wash sweet potato and boil until soft,
peel skin and mash finely with a fork. Combine mashed sweet
potato and the rest of the ingredients in a pot. Bring to a boil
over a medium flame. Lower heat and simmer until the sauce
reaches a pouring consistency. Strain and set aside to serve
poured over the rest of the salad ingredients. Peel and core
cucumber and cut into thin strips, or grate. Peel yambean and
cut into thin strips, or grate. Pinch off the tails of the bean
sprouts, scald and rinse in cold water. Drain in a colander.
Deep fry the hard beancurd and cut into thick slices. Slice the
gneow chu chee and hae chee. Scald soaked jellyfish with hot
water and quickly rinse in cold water. Drain and cut into thin
strips. To make ngeow chu chee, shell the shrimps and mince
finely. Combine minced shrimps with the rest of the ingredients
in a mixing bowl and stir into a very thick batter. Drop into
hot oil to form cylindrical, mouse-shaped (hence the name ngeow chu, a
Hokkien term for mouse) fritters. Deep fry until golden.
Drain on paper towels. To make hae chee (prawn fritters), shell
and mince the shrimps. Mix the minced shrimps with the rest of
the ingredients, adding more water if needed to make a batter that can
spread on a wok turner. Heat oil for deep frying. Heat the
wok turner in the oil and spread a layer of batter on it. Fry in
the hot oil until set before jiggling the turner to loosen the
fritter. Deep fry until golden. Drain on paper towels.
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